The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan-Reference-Cited by-同舟云学术

The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan

Published:2020-01-02 Issue:5 Volume:55 Page:2179-2187
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Nastaj Maciej¹^ORCID,Terpiłowski Konrad²^ORCID,Sołowiej Bartosz G.¹^ORCID

Affiliation:

1. Department of Milk Technology and Hydrocolloids Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland

2. Department of Physical Chemistry‐Interfacial Phenomena Maria Curie Skłodowska University M. Curie Skłodowska Sq. 3 20‐031 Lublin Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14471

Reference37 articles.

1. Influence of Salt-to-Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation

2. Prediction of process cheese instrumental texture and melting characteristics using dielectric spectroscopy and chemometrics

3. IS RHEOLOGY ENOUGH FOR FOOD TEXTURE MEASUREMENT?

4. Technical note: Feasibility of near infrared transmittance spectroscopy to predict cheese ripeness

5. The digestion rate of protein is an independent regulating factor of postprandial protein retention

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